2. Next, scrub a pile of lemons (enough to fill your jars tightly) under running water. Once dry, cut the tips off the ends of the lemons then cut each lemon into quarters lengthwise, leaving them attached at one end.

3. Gently wedge the lemons apart without breaking and fill them with a generous amount of salt.

4. Pack your lemons in your mason jar as tightly as possible.

5. When the mason jar is full, cover the lemons with freshly squeezed lemon juice until there is 1cm of juice covering the top of the lemons.

6. Seal the jars and set aside for 3 to 4 weeks in a cool, dry area until the lemon rinds become soft. If you notice the juice has dropped below the top lemons, simply top it up with lemon juice.

7. Once the lemons are ready, remove from the jar and add to your dish when cooking.